The annual awards ceremony, which took place in Melton Mowbray, showcased the craft of bakers, butchers and other producers in the pie industry in a nationwide celebration of the diverse varieties of British pies. With stringent criteria across 24 categories, roughly 1,000 pies are judged every year.
Helen Scott, regional general manager at the Alliance Group, said: “We're thrilled to receive recognition for our Pure South pies, which can be tailored to operators’ preferences, from the fillings to the pastry, to the pie top.
“Made for chefs, by chefs, a diverse range featuring diced, pulled, or minced meat fillings infused with premium spices, stocks, and sauces, and encased in puff, shortcrust, or filo pastry, our pies provide caterers with a best-in-class product for their menus.”
Farmed by a co-operative of farmers, it’s all free range and naturally reared on family farms, with no antibiotics, hormones or GMOs to produce red meat that is ‘lean, tender and delicious’. Both Pure South beef and lamb are halal.
Matt Owens, chairman of the Craft Guild of Chefs and head of culinary for Alliance added: "We've created a range of fit for purpose pies that help chefs combat the labour and skills shortages we're all facing in our kitchens.
“They're guaranteed to be the highest quality, consistent every time and they're made by hand so still give a homemade, rustic feel on menus - to receive the highest award for the beef class for our pie was truly an honour. These awards are also a testament to our farmers, who work tirelessly to raise the absolute best New Zealand beef, lamb and venison on our family farms."